There’s something so comforting about lemon rice — the bright yellow color, the tangy citrus kick, and that nutty crunch from the tadka. But today, I wanted to take this everyday favorite a step further and turn it into something a little more festive, fun, and layered — a modern take on a traditional favorite!

WATCH HOW TO MAKE LAYERED LEMON RICE CUPS:

These Layered Lemon Rice Cups are a three-part celebration on a plate: a base of fresh and zesty lemon rice, a fragrant coconut veggie layer with roasted potatoes and paneer, and a refreshing moong dal kosambari salad on top. Garnished with beetroot raita, papad, and boondi, every spoonful brings together tangy, spicy, crunchy, and cooling flavors in perfect harmony.

It’s a recipe that looks vibrant, tastes wholesome, and is versatile enough for festivals, family get-togethers, or even as a fun weeknight dinner idea. Easy to prepare in layers and assemble, it’s a dish that will impress your guests just as much as it satisfies your craving for comfort food.

Why You’ll Love These Lemon Rice Cups:

✨ A modern take on tradition – Lemon rice is a classic comfort dish, but here it’s reimagined in colorful layers that make it extra special.

🥗 Three layers of flavor – Tangy lemon rice, a hearty coconut veggie mix, and a refreshing moong dal kosambari salad come together for the perfect balance.

🌿 Wholesome and versatile – With rice, vegetables, dal, and salad all in one, these cups are a complete meal that works for picnics, parties, or weeknight dinners.

💛 Beautiful presentation – Served in clear cups, each layer shines through — making this recipe just as pretty to look at as it is satisfying to eat.

Tips & Variations:

🌿 Prep ahead – Cook the rice and soak the dal in advance. Keep each layer stored separately in the fridge, then assemble just before serving.

🍋 Swap the veggies – Use whatever vegetables are in season. Bell peppers, peas, zucchini, or broccoli all work beautifully in the coconut veggie layer.

🥥 Adjust the spice – The fresh masala can be made milder or spicier depending on your preference. Reduce green chilies for a gentle heat or add an extra one for more punch.

🥗 Make it lighter – Skip the boondi and papad garnish if you prefer a lighter finish, or serve them on the side so everyone can add their own crunch.

💡 Serving idea – These look especially pretty in clear cups or jars where each layer shows through. They’re perfect for picnics, potlucks, or even as a festive centerpiece dish.

If you like this, please try my other recipes:

• Jodhpuri Kabuli Pulao – Rajasthani Biryani
• Kasundi Paneer Herbed Rice
• Rajasthani Gatte Ka Pulao
• Methi Matar Tawa Pulao

5 from 1 vote

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Layered Lemon Rice Cups

Prep Time

20 mins

Cook Time

40 mins

 

Layered Lemon Rice Cups - a vibrant, wholesome recipe with three colorful layers — lemon rice, a coconut veggie mix, and a refreshing crunchy moong dal kosambir salad. Perfectly finished with raita, papad, boondi, and mint!

Course: Dinner, Lunch, Main Course

Cuisine: Indian

Keyword: party

Custom Category: Dinner, Indian Main Course, Lunch, Main Course, Rice

Servings: 12 cups

Calories: 239 kcal

Author: Nidhi Bothra

Ingredients

Layer 1 – Lemon Rice:

• 4 cups cooked rice , cooled
• 2 1/2 tbsp ghee , or oil
• 1 tsp mustard seeds
• 1 tsp split white urad dal (split matpe beans)
• 2-3 green chilies
• 2-3 dried red chilies
• 2 sprigs curry leaves
• 4 tbsp roasted peanuts
• 8-10 pcs cashews
• 3 tbsp lemon juice
• 1 tsp turmeric powder
• 1/4 tsp sugar , just a pinch
• salt , to taste
• 2 tbsp cilantro , finely chopped

Layer 2 – Coconut Veggie Layer:

• 2 tbsp ghee , or oil
• 1 tsp cumin seeds
• 1 big potatoes , cubed, or use 2 medium
• 1/2 cup paneer , cubed
• 2 cups mixed vegetables , blanched & ice-bathed, I used carrot, beans, corn, cauliflower.
• 1/2 cup tomatoes , finely chopped
• 2 tbsp freshly ground coconut masala in mortar & pestle grind: 2 tbsp coconut, 1-inch ginger, 2 green chilies, 2 garlic cloves, 1 tsp cumin seeds, 2 tsp coriander seeds, 1/2 tsp fennel seeds
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• 1 tsp red chili powder
• 1 tsp mango powder (amchur)
• salt , to taste
• 2 tbsp cilantro , finely chopped for garnish

Layer 3 – Moong Dal Kosambari Salad:

• 1/2 cup yellow moong dal (petite split yellow lentils) , soaked for 3-4 hours
• 1/2 cup pomegranate seeds
• 2 tbsp shredded coconut , fresh or frozen
• 1 tbsp cilantro with tender stems , finely chopped
• 2 tsp green chilies , finely chopped
• 1 tbsp lemon juice
• salt , to taste
• tadka , with 2 tsp oil, 1/2 tsp mustard seeds, 1/4 tsp cumin seeds, 2-3 sprigs curry leaves

Garnish:

• beetroot yogurt raita , or any raita of your choice, served on the side
• boondi (chickpea flour droplets)
• papad
• mint leaves , fresh

Instructions

Layer 1 – Lemon Rice:

1. Heat oil in a pan. Add mustard seeds, urad dal, green chilies, red chilies, curry leaves, peanuts, and cashews. Sauté until golden.

2. Lower the flame completely and add turmeric. Stir quickly.

   Tip: Add turmeric when the oil is slightly cool so the color stays bright yellow.

3. Add rice, lemon juice, salt, sugar, and mix gently.

4. Finish with cilantro.

Layer 2 – Coconut Veggie Layer:

1. Heat oil, add cumin seeds, then potatoes. Sprinkle salt, cover, and cook until 3/4 done.

2. Add paneer cubes, sauté until golden.
3. Stir in the blanched mixed vegetables, tomatoes, freshly ground coconut masala, and all dry masalas.
4. Sauté for 3–4 minutes on medium flame. Add a splash of water to bring it together.
5. Garnish with cilantro.

Layer 3 – Moong Dal Kosambari Salad:

1. In a bowl, combine soaked moong dal, pomegranate, coconut, cilantro, green chilies, lemon juice, and salt.
2. Prepare tadka: heat oil, add mustard seeds, cumin, curry leaves until they splutter. Pour over salad and mix.

Assembly:

1. Place lemon rice at the base of cups.
2. Add the coconut veggie layer.
3. Top with moong dal koshimbir.
4. Garnish with beetroot raita, boondi, papad, and mint.

5. ✨ Your Layered Lemon Rice Cups are ready — colorful, fresh, and festive!

Recipe Video

Recipe Notes

• 🌿 Prep ahead – Cook the rice  and soak the dal in advance. Keep each layer stored separately in the fridge, then assemble just before serving.
• 🍋 Swap the veggies – Use whatever vegetables are in season. Bell peppers, peas, zucchini, or broccoli all work beautifully in the coconut veggie layer.
• 🥥 Adjust the spice – The fresh masala can be made milder or spicier depending on your preference. Reduce green chilies for a gentle heat or add an extra one for more punch.
• 🥗 Make it lighter – Skip the boondi and papad garnish if you prefer a lighter finish, or serve them on the side so everyone can add their own crunch.
• 💡 Serving idea – These look especially pretty in clear cups or jars where each layer shows through. They’re perfect for picnics, potlucks, or even as a festive centerpiece dish.

Nutrition Facts

Layered Lemon Rice Cups

Amount Per Serving

Calories 239 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 6g38%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 21mg7%

Sodium 70mg3%

Potassium 247mg7%

Carbohydrates 29g10%

Fiber 5g21%

Sugar 3g3%

Protein 7g14%

Vitamin A 1693IU34%

Vitamin C 15mg18%

Calcium 73mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.